10 tablespoons of boiling water
5 table spoons of tahini paste
1 tablespoon of good olive oil
1 small garlic glove
Pinch of sea salt
- Crush the garlic in a pestle and mortar with enough salt to absorb its juices. Scrape into a bowl.
- Add the tahini paste (make sure you stir the tahini in the jar as the oil settles on the top).
- Add the boiling water gradually and stir. The consistency should be of single cream.
- Add the juice of a lemon